This skinny eggnog cake is a festive, light holiday dessert that’s easy to make and full of seasonal flavor. Using a yellow cake mix combined with ground nutmeg, fat-free Greek yogurt (such as Chobani), water, and egg whites results in a moist cake with classic eggnog notes. Finish it with a rum-infused whipped topping and a sprinkle of nutmeg for an elegant presentation that tastes indulgent while remaining relatively light.
Skinny Eggnog Cake
Skinny Eggnog CakeTop the cake with a whipped topping gently spiked with rum or a few drops of rum extract. Serve chilled or at room temperature. If you enjoy seasonal cakes, try pairing this recipe with other favorites such as Super Moist Carrot Cake with Cream Cheese Frosting, a simple 5-Ingredient Almond Cake with Fresh Berries, or an Easy Blueberry Buttermilk Cake.
For the whipped topping I used a reduced-fat whipped topping as a lighter alternative to traditional heavy cream-based frostings. There are whipped topping brands available that avoid high-fructose corn syrup, hydrogenated oils, and trans fats; use whichever product you prefer. If you have access to specialty grocery stores, you may find similar reduced-fat whipped toppings there. Happy holidays and enjoy!
Skinny Eggnog Cake
A simple, lighter eggnog-flavored sheet cake made from a yellow cake mix, nutmeg, fat-free Greek yogurt, water, and egg whites. Finished with a rum-scented whipped topping and a dusting of nutmeg.
Yield: 15 servings • Serving Size: 1 slice of cake with topping
Prep: 15 mins • Cook: 30 mins • Total: 45 mins
Calories: 188 per serving • Protein: 2.5 g • Carbs: 32 g • Fat: 5 g
Ingredients
- 16.5 oz package yellow cake mix
- 6 oz fat-free Greek yogurt
- 1 cup water
- 2 large egg whites
- 1 1/2 tsp ground nutmeg, plus more for garnish
- Baking spray
For the Rum Topping
- 10 oz reduced-fat whipped topping (or a similar light whipped topping)
- 1 tbsp rum, or a few drops rum extract
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly spray a 9 x 13 inch baking pan with baking spray.
- In a large mixing bowl, combine the yellow cake mix, fat-free Greek yogurt, water, egg whites, and ground nutmeg. Beat until all ingredients are fully incorporated and the batter is smooth.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for about 28–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
- To make the topping, gently whisk the reduced-fat whipped topping with the rum or rum extract in a small bowl until evenly combined. Taste and add more extract sparingly if you prefer a stronger rum flavor.
- Spread the rum-flavored whipped topping over the cooled cake, then dust lightly with additional ground nutmeg.
- Keep refrigerated if you make the cake ahead of time. Alternatively, store the whipped topping in the refrigerator and serve it on the side so slices stay firmer at room temperature.
Notes & Tips
- Using fat-free Greek yogurt adds moisture and a slight tang that complements the nutmeg and rum flavors while keeping the cake lighter than traditional recipes that use oil or butter.
- If you prefer a non-alcoholic version, use rum extract instead of rum. Start with a few drops and adjust to taste.
- For a slightly richer texture, substitute part of the water with skim milk or low-fat milk, keeping in mind this will change the nutrition slightly.
- Dusting the top with freshly grated nutmeg right before serving enhances the aroma and provides an attractive finishing touch.
Nutrition (per serving)
Serving: 1 slice with topping — Calories: 188 kcal — Carbohydrates: 32 g — Protein: 2.5 g — Fat: 5 g — Fiber: 0.5 g — Sugar: 4.3 g — Sodium: 204 mg
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